Oct 23, 2010

Coconut milk, curry and cumin really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash. Even my husband, who is not a fan of squash, requested a second bowl. And speaking of bowls, isn't this pumpkin bowl adorable? I got this at Pier One, what a perfect setting for Thanksgiving!

Olga from Mango and Tomato inspired me to make this soup. I modified it using ingredients I had on hand, and made my curry with Indian spices my friend Tricia picked up for me in a West Indian store. This would also taste great with pumpkin or acorn squash. For a thicker soup, use more squash, or less broth. I cheated and used a bag of cut and peeled butternut squash to save time. This took less than twenty minutes from start to tummy. Gluten free, low fat, vegan, high fiber, this recipe satisfies many different diet restrictions.

70 comments
:

While typing I have some pumpkin soup on the stove. It calls for half and half, but mine went bad. I should have checked before starting to cook. So you are saving my dinner! Let me check if I have some coconut milk left. Thanks!

I've never seen roasted cumin in the store. Do you make your own with cumin seeds that you toast in the skillet and then pulverize? Is the flavor markedly different? I can't wait to try this recipe. Yum.

I'm trying to adapt a soup recipe I saw in BH&G recently that looked delicious, using pumpkin, called Pumpkin, Barley, & Sage soup. It uses andouille sausage, but maybe to cut down on the calories/points I could use a few pieces of bacon, cooked and drained. http://www.bhg.com/recipe/soups/pumpkin-barley-and-sage-soup/ I absolutely love butternut squash soup, and yours are always delicious. Can't wait to try this one, thank you!

I tried adapting the Pumpkin, Barley and Sage soup myself, and lowered the fat by over 14 grams. Give me your opinion? http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1298899 Thanks Gina! You're my favorite "go-to" page for great recipes. I have a binder full of printed out recipes from your site.

I made a similar soup curry butternut squash but instead of coconut milk it has 2 apples in it and some apple cider 1 cup. It has one more point per serving but is super delicious and has curry powder 2 tbsp and some broth, onions, instead of the coconut milk i like to garnish it with some apple too to make it pretty.

I just made this last night and it came out Fantastic, my niece who never had Butternut squash before thought it was great. Today I had a bowl and added a little Apple Spice and a sprinkle of of brown sugar and it was like Thanksgiving yams. I also put a little to the side and added a touch of Wundra so it was more of a gravy to poor over Chicken, my niece said it was like an Indian Korma Chicken... I am getting a lot out of this soup, Thank you... :)

Gina, I just roasted a cheese pumpkin for this (I had to use it up) and wonder how much cooked squash the 16 oz of raw squash equals. I want to adjust the amounts accordingly. I think I've got about 1-2 cups of pureed pumpkin here. Thanks!

No need to respond to my earlier request, Gina. I had to make do w/what was in my cupboard anyway (I'm in snow-covered Brooklyn). I used the whole roasted cheese pumpkin, a cup of leftover spiced apple cider, a cup of chik stock, the whole can of lite coconut milk, a whole onion, a few cloves of garlic, sweet and madras curry powders, apple pie spice, cumin, a little brown sugar, sweet paprika, & some Sriracha. We adored it. I topped it w/some banana I sauteed in Pam w/a little brown sugar & the pumpkin's seeds I toasted in a skillet w/olive oil, cumin, & a pinch of brown sugar. Thanks so much for your inspiration. Your recipes are great b/c they can be adapted to whatever you have on hand. You are great!

Just made your soup and had a bowl,fantastic! I had to improvise a bit,used regular cumin and had to use no fat sour cream because my coconut milk was more like a spread when I opened the can.Thanks I look forward to trying more recipes. Gotta go I need more soup!

Wow!! Don't know how I missed this one last year but can't wait to try it!! Was wondering if you could substitute pumpkin for the butternut squash - my very favorite soup is Vegan Apple Curry Pumpkin Soup from Whole Foods and this sounds VERY similar. Now that soup season is coming back around this is going to the top of my list :)!

I am so glad I found this. As always gina this was out of this world! I added a touch of hot chili powder and a tiny dab of honey. Next time I might peel and saute an apple for a tiny bit of sweetness but this came out super good!

So good. I did make change used 2 cups chicken broth and used pumpkin very hearty soup. Served it with a toasted baggette 1 tsp blue cheese sliced pear and honey drizzle. A dinner not soon to be forgotten.

Fantastic! I have been known to be pretty upscale on my taste buds but I loved this! I ended up pureeing my cilantro in the soup too. I will be eating this for lunches next week but I am also freezing the rest of it since I made a double batch. Thanks so much for all your hard work on this site!

Cilantro shouldn't be optional in this recipe! It really makes all of the flavors blend well. I also added 1 Tbsp of brown sugar and 2 tsp sriracha chili sauce for a little more burst of flavors. I couldn't find garam masala (nor have I ever heard of it), but it wasn't needed. Best soup I've ever made!!

Made this soup yesterday and me and the kids were fighting over the last bowl! My neighbor is Indian and loaned me her fabulous fresh spices. The roasted cumin makes me never want the grocery store stuff again, and my neighbor mixed up the curry herself. This soup was so good, she came over and had me show her how to make it!

This was amazing!! Added a can of chick peas, a dash of apple cider vinegar and both yellow summer (had it in freezer) and butternut squash - oh and a TB of brown sugar. YUM! The cilantro and green chiles definitely make the soup! Was wondering if plain greek yogurt on top might be yummy too! Loved it! Thanks!

Hi Gina ,Love your site and fantastic recipies, truly a gem! If I don't have garam marsala, how will the taste of this soup differ? Trying to decide to go shop for this spice if you feel its essential? Thanks!

This came out amaZing! The only changes I made were to use pre-cut organic squash and I sauteed the squash with the onions, then added the liquid after 10min. After covering and letting it cook 15min, added all to my Vitamix. This made up for the disaster that I had with the LF Creamy mushroom soup last week. I will definitely be making this again!!

I have a butternut I've needed to use for some time...I think this is it! I'm really into my slow cooker these days (thanks for so many great recipes). Maybe someone posted in the comments already, but do you have suggestions on how to convert this recipe for slow cooking? My thoughts are to throw it all in, cook on low for 4-6.

I've made this soup dozens of times and it never let's me down. The broth you use will dictate your outcome. Make sure you taste your brith and you like it. It don't change at the end. Lol an entire reg size butternut will yield approximately 6 cups so its easy to triple the recipe. The leftovers thicken up and makes the perfect sauce to pour over some jasmine rice with sautéed tofu, red peppers and water chestnuts. Just a few of my experiences , very happy ones I may say. :) thanks for sharing such a great site with so many wonderful recipes Gina. :)

This is ABSOLUTELY the BEST coconut curry butternut squash recipe I've ever had. It is phenomenal just as is. Seriously. Spiced perfectly and so simple! Definitely do the cilantro option if you like it, and I added a poached egg on top which really added a new dimension to it as well. Another great Skinnytaste recipe! I will make this for my parents next time I'm home to visit! =)